Recipe: Eva Longoria's mexican lasagna
I like to make it in two round cake pans because it looks really pretty when you slice it. Use any saucy salsa that you like; don't use pico de gallo, which is too chunky. Shredded Mexican cheese is a packaged combination of three to four cheeses, usually Cheddar, Monterey Jack, queso quesadilla, and asadero. It adds more complex flavour than a single cheese and melts really well. Of course, you can grate your own selection of cheeses, but I like the convenience of the pre-shredded and packaged version.
- Cooking spray for the cake pans and foil
- 2 pounds ground beef or turkey
- Kosher salt and ground black pepper
- 1/2 cup Chicken Broth (page 51) or store-bought low-sodium chicken broth
- 10 flour tortillas
- 1 16-ounce jar Pace
- Picante Sauce or other store-bought or homemade saucy salsa
- 1 16-ounce package shredded Mexican cheese
- 1 8-ounce container sour cream
- 2 4.5-ounce cans chopped green chiles
1 Preheat the oven to 375°F. Coat two 8-inch cake pans with cooking spray.
2 In a large skillet over medium heat, cook the beef, stirring and breaking it up with a spoon, until browned. Season with salt and pepper. Set aside.
3 Pour the chicken broth in a large shallow dish and add the tortillas. Soak about 5 minutes; you want them soft but not mushy. Set aside 1/2 cup salsa and 1 cup cheese.
4 Place one tortilla on the bottom of each cake pan. In each pan, layer as follows: spread about 2 tablespoons of sour cream on top of the tortilla. Sprinkle about 2 tablespoons chiles over the sour cream, followed by about 1/2 cup of the browned meat, 2 tablespoons salsa, and 1/3 cup shredded cheese. Top with a tortilla. Repeat to make 3 more layers of filling. Finish with a tortilla on top. (You'll have a stack of 5 tortillas and 4 layers of filling.) Divide the reserved salsa and cheese between the two pans, spreading the salsa to cover the tortilla and sprinkling the cheese to cover the salsa.
5 Spray one side of 2 sheets of aluminum foil with cooking spray and place them oiled-side down over the pans. Bake for 30 minutes, until hot and bubbling around the edges. Serve hot.
Makes 6 to 8 servings.
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Excerpted from Eva's Kitchen by Eva Longoria and Marah Stets Copyright © 2011 by Eva Longoria and Marah Stets. Photographs Copyright © 2011 by Ben Fink. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved.